Best Restaurants for Local Ingredients in San Francisco Bay Area

Best burgers in town Also amazing and clever cocktail menu

Another wonderful meal at Poggio. Very busy on Christmas Eve yet everything was perfect and timely. Our server, Daniela, made the evening better. Pappardelle pasta was outstanding and the featured Langhe Nebbiolo wine was delicious with it. Best restaurant in Marin.

We always try to eat at Gary Danko when we are in town (from Hawaii) for special holidays in this case Christmas Eve. So grateful they were open and able to accommodate us. This is always our go to place because our daughter in law is gluten intolerant and they always graciously accommodate her (even to the point of having gluten free bread). Many restaurants will not accommodate because of possible cross contamination, but Gary Danko always welcomes us. We love the selections of courses and look forward to the muffin they give for breakfast the following morning. The only criticism I have is that there is no valet parking - so we take taxi/uber weather can be severe. You have to try this and you will keep coming back!

a family holiday celebration evening. we had dec 23rd chef's tasting menu. we included a family share of risotto & pasta. five entrees in all. our family are world travelers & food connsoisseurs. i'm a self-taught international cook. able sons can cook. it takes culinary uniqueness to impress our family. it's the holiday. a full house on 1st hour. k, chef does best of ability. beginning entrees were tasty, but not about presentation like in restaurant photos, but we like it rudimentary. i sense kitchen staff became overwrought 2nd half. entrees became salty. a low salt person, i was dehydrated from salt. my hot water was not replenished. ah, chai was around the corner. boba drinks a block away. still highly commend front of house staff. a full house, and they work well as a team ensuring & assuring our family enjoyed our restaurant experience during our 1st visit. a rarity... they check in our outerwears & umbrellas.

I was a little surprised at the clam chowder, which is shellfish in a broth, not the creamy kind I am used to. It was good, but it is a lot of work to separate the clams from their shells, dispose of the shells, then dig out the clams from withinthe broth. Interesting experience! The shrimp risotto was excellent, the Dry Creek Sauvignon Blanc accompanied it well, and to finish, the affogato was really nice. Mency was attentive and professional. And we had a perfect table, in the corner overlooking the water. The weather was drizzly and foggy, which the restaurant can't control (I'm sure they wish they could), so I'll try to be back when I can enjoy the view.